New restaurant review: Twisted Rose Winery & Eatery

Up in the Scottsdale Airpark set amongst big box stores and office complex’s one would not expect to find a foodies paradise when it comes to restaurants, but that is changing with the June arrival of Twisted Rose Winery & Eatery www.twistedrosewinery.com Owned by car dealer & winery owner Frank Yacos and partner Beth Ann who also is the winemaker for their wines and with the kitchen under the guidance of Arizona Culinary Institute graduate Chef Nicholas who has created a menu that includes unique combination of flavors and are beautifully presented. During a recent visit I had the opportunity to taste several courses, all were delicious and here are my thoughts.

The Stuffed Apple ($10) is baked and with its core cut out and replaced by in house made pulled pork prepared with a Merlot BBQ sauce. This was one of the more creative dishes I’ve seen in a while and makes for a unique appetizer. Crunchy and sweet with a burst of BBQ flavor this should be on BBQ enthusiasts list to try.

Stuffed Apple
Stuffed Apple
The Wrapped Salmon Roll ($11) made for a pleasant appetizer and is Chef Nicholas’s take on a stuffed pepper as the poached salmon comes in a stuffed roasted pepper and topped with warmed goat cheese and dill cheese spread and surrounded by a drizzle of a balsamic honey reduction. With several strong flavors all are well balanced offer you the opportunity to try a dish as an appetizer that usually would be a entree at other restaurants.
Wrapped Salmon Roll
Wrapped Salmon Roll
For the entrees we dined on the classic Chicken Piccata ($19) with its lightly breaded chicken breast prepared in butter with mushrooms and capers. It comes complimented with herbed roasted potatoes. No complaints here from this Italian staple as I would’ve licked my plate had I not been dining with others.
Chicken Piccata
Chicken Piccata
The Beef Tournado ($23) is a medallion that is grilled to medium rare and is set a top asparagus and cheesy scalloped potatoes amongst a port demi-glaze sauce. The beef is tender and flavorful and on this occasion we were served smashed potatoes which were tasting just they way grandma used to make.
Beef Tournado
Beef Tournado
Having saved room for dessert I (we) were all glad we did as Chef Nicholas’s version of Bread Pudding ($8) is one for the ages. Using raspberries and brandied cranberries where raisins usually go, along with a red wine reduction it made for a perfect ending to a very fulfilling evening.
Bread Pudding
Bread Pudding
All courses were paired with Twisted Rose wines which are used in many of the menu items and are available to drink at the restaurant or for you to enjoy at home. The wines are sourced from Lake County, California and aged & bottled here at their facility in Fountain Hills. Other wines are available too.

As I plan a return visit I expect Twisted Rose to be considered for one of the “Best New Restaurants of 2013” as the discussion begins as we enter the final few months of of the year.

15040 N. Northsight Blvd., Ste. 104. Scottsdale, AZ 85260 480-398-7700 and hours are
M – TH : 11:00am – 9:00pm
F – SA : 11:00am – 10:00pm
Su : 10:00am – 3:00pm – Brunch
5:00pm – 9:00pm – Dinner
Happy Hour : M – F : 3:00pm – 6:00pm

Fleming’s offers a Surf & Turf deal for you in September

Filet Mignon & Crab Meat stuffed prawns
Filet Mignon & Crab Meat stuffed prawns

As the calendar flips to September this weekend, Fleming’s Prime Steakhouse & Wine Bar is prepared with a 2 course prix fixe menu of Filet Mignon and Crab Meat stuffed shrimp. Those customers that make a reservation online to dine at any of the 4 Phoenix area locations will pay only $32.95 for this great deal.

1st course includes your choice of French Onion soup or New Wedge salad followed by a broiled Filet Mignon prepared to your request along with sweet freshwater prawns stuffed with lump crab meat and topped with a spiced crumbed crust. A side dish of mashed potatoes is also included. This online offer runs from September 3rd – September 30th.

There are four Fleming’s in Phoenix in Chandler, Scottsdale, North Scottsdale and Peoria:

o Scottsdale: 6333 N. Scottsdale Rd. / 480-596-8265
o DC Ranch-North Scottsdale: 20753 N. Pima Rd. / 480-538-8000
o Chandler: 905 N. 54th St. / 480-940-1900
o Peoria: 9712 W. Northern Ave. / 623-772-9463

To find a location near you and make reservations, please visit Fleming’s website www.flemingssteakhouse.com

Martin Miller’s Gin pushes into U.S. market meet demand.

As the cocktail culture continues and gin based cocktails helping to drive sales, Martin Miller’s Gin is making a big push to increase distribution in the United States to help with demand. Started in 1999 by 3 friends setting out to create the finest, high quality gin that all can enjoy. They have succeeded as Miller’s is a cult classic in over 45 countries including the United Kingdom and Spain where there is a big gin culture.
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Using only the finest ingredients, 2 distillation methods (Juniper & botanicals another for citrus elements) for balance and enhanced citrus flavor and water from Iceland where the water is the softest in the world, Martin Miller’s Gin is the world’s largest independent gin brand in the world and sets the standard in the super premium gin category.

Andreas Versteegh, David Bromige and Martin Miller, set out to create the softest and refreshing gin on the market after staring at their lackluster gin and tonics at a Notting Hill bar realizing the opportunity for a super premium gin. Wanting to keep with gin’s romantic history they set out to find a distiller that would use traditional distilling methods. The gin is distilled in a single pot dating back to 1904 named Angela.

Hey Jerky, Golden Island Pork Jerky now available in Costco

Golden Island jerky

Calling all Jerky fans, Golden Island’s www.goldenislandjerky.com Grilled Barbecue & Korean BBQ pork jerky is now available in your local Costco. Golden island is the leading brand and manufacturer of gourmet jerky for over 60 years. Based in Rancho Cucamonga CA. they’re known for their own marinating and cooking method that includes grilling the meat. The pork jerky is made with no preservatives, no nitrates and no fillers, the meat comes from premium pork hams.

Jerky is great for snacks and active lifestyles as it is packed with 8 grams of protein and up to 60% less sodium per serving than other jerkies. The Grilled Barbecue jerky has the flavor of Spare Ribs found in Chinese restaurants while the Koren BBQ flavor has a sweet and smoky flavor and both taste as if they came right of the grill. Both flavors can be very addictive. The Korean BBQ recipe is gluten free.

These jerkies are well worth picking up a bag or two on your weekend trip to Costco.

ASU Art Museum and ASU Autism/Aspergers Research Program is hosting ”Yes, You Can Draw!” annual “T-shirt design contest” for the 9th Zoowalk for Autism Research.

zoowalk

Each year a t-shirt is designed for the walk and this year Zoowalk is taking the design contest to the next level and inviting the public to participate and join in on the fun and give them the opportunity to have their design featured on this year’s Zoowalk t-shirt.
aspbergers
Saturday, August 24, 2013
1:00pm to 4pm
ASU Art Museum,
Northeast corner of Mill Ave. and 10th Street
Tempe, AZ 85281

Visit the ASU Art Museum to help support Zoowalk for Autism Research

Admission and FREE parking! Donations welcome!

Activities:

1) Yes, You Can Draw! – Instructors from SEEDs and AZ ASSIST will hold a series of 10 minute classes each on a different animal, with personalized assistance, so that children and adults of all ages and abilities can have fun drawing.

2) T-Shirt Design Contest – Now that you can draw, have fun creating and submitting a design for the Zoowalk for Autism Research.

3) Clay Is Fun – Instructors from SEEDs and AZ ASSIST will also have modeling clay available for children and adults who want to try 3D sculpture.

4) ASU Art Museum Tours: An expert guide from the ASU Art Museum will give 30-minute guided tours at 1:30, 2:15, and 3:00. Come and explore a fascinating art museum and its constantly changing exhibits, and be inspired to create your own work of art.

Refreshing cold water, sorbet, and chips will be provided – great for a hot summer day!

Contest: Artists of any age are encouraged to submit original designs for a chance to be featured on the official t-shirt of the Zoowalk for ASU Autism Research on Saturday October 5, 2013. Feel free to bring your design, or you can design at the Museum!

Guidelines
Must be appropriate for all ages
Must be unisex (to be worn by both sexes)
Must include at least one zoo animal
Must contain the wording “Zoowalk for Autism Research”
No Copyright or trademark images

Come by the ASU Art Museum to get inspired, check out the amazing displays and show off your artistic ability to help support ASU Research on Autism and Aspergers. Get inspired and engage the mind in all things artistic!

If you plan on attending, please RSVP by phone (480) 998-4323 or email rhonda@rsvppr.com by August 22, 2013.

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Oy Vey! Rosh Hashanah comes early this year and Chompie’s Deli is ready.

Rosh Hashana Dinner
With an early September arrival this year, the Jewish New Year celebration “Rosh Hashanah” may catch you un-prepared and what a sin that would be. Fear not my brethren, Chompie’s Deli’s will have dinner ready and waiting for, to dine in or take home.

The Rosh Hashanah Holiday dinner will be served on the evening of Wednesday, September 4th at 5 p.m. – close at the Phoenix, Scottsdale and Chandler locations. Reservations are highly recommended for this 6 course dinner of Jewish specialties that grandma makes so good. Adults are $29.95 and $14.95 a child. The Holiday “Take Home” menu is available at their website www.chompies.com L’Chaim!

The holiday menu is as follows…

Starters:
· Glass of kosher wine or grape juice,

· Fresh baked challah and apples and honey

Appetizer Choices:
· Gelfite Fish with Beet Horseradish or Chopped Liver with Red Onion Garnish

Soup Choices:
· Chicken Soup with Matzo Ball

· Beef Barley with Mushroom

Potato Choices:
· Large Crisp Potato Latke with Applesauce

· Roasted Potatoes with Caramelized Onions

Vegetable Choices:
· Glazed Carrots – or – Old World Tzimmis

Entrees choices:
· One-half Roasted Chicken with Savory Stuffing

· Tender Braised Brisket of Beef with Pan Gravy

· Steelhead Salmon Filet with Dill Butter

· Roasted Breast of Turkey with Savory Stuffing

Dessert:
· A Fine Assortment of Holiday Cakes

How much do you love Blue Bell Ice Cream, “Do Tell” them online & win!

Blue Bell Creameries-Rockslide Brownie

Brenham, Texas based Blue Bell Dairies is curious about how much you love their ice cream & novelties or do you have a great story about your connection to Blue Bell? If the answer is “Yes” to either, then in 500 words or less “Do Tell” them at www.BlueBell.com. Visit their website by August 31 and be entered to be 1 of 8 finalists to have their stories posted on their website beginning on Sept. 20th and be judged by Country Club members who will vote for the Grand Prize winner. The Grand Prize winner will be picked on Oct. 9th and will win a VIP trip to Blue Bell’s Texas home to see where the best ice cream is made.

“We enjoy hearing from our fans and reading the many letters we receive each year,” said Carl Breed, director of marketing for Blue Bell. “Our Do Tell! contest is one more way for our fans to share their stories. We’re looking for unique, fun and heartfelt stories about Blue Bell.”

All finalist will receive a prize packet with gifts including a 1/2 gallon of Blue Bell ice cream a week for a year.
The contest is open to all Country Club members and you can sign up to become a member on the website as well as view contest rules and regulations.